Ingredients
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
Directions
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Friday, June 10, 2011
Cooking : Apricot Round Steak
Ingredients
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
Cooking : Blueberry Peach Muffins
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Cooking : Almond Orange Crusted Chicken with Fennel Arugula Salad
Ingredients
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Cooking : Best Hot Crab Dip
Ingredients
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Cooking : Banana Coffee Cake
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cooking : Bavarian Cream
Ingredients
2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
Directions
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
Directions
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Cooking : Best Basic Sweet Bread
Ingredients
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Directions
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Directions
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Cooking : Bacon Cheddar Chive Muffins
Ingredients
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Cooking : Baked Sweet Potatoes
Ingredients
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Cooking : A Vegetable Stew - Tabakh Rohoo
Ingredients
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
Directions
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
Directions
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.
Cooking : Apple Topaz Candies
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
Cooking : Apple-Bacon Green Beans
Ingredients
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
Cooking : Adrienne's Tom Ka Gai
Ingredients
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/4 cup chopped fresh cilantro
Directions
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/4 cup chopped fresh cilantro
Directions
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Cooking : Apple Ugly Cake
Ingredients
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
1/2 cup raisins
4 cups chopped, peeled apple
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
1/2 cup raisins
4 cups chopped, peeled apple
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.
Cooking : All-Bran Chocolate Chip Cookie Bars
Ingredients
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
Cooking : Barbecue Beef Patties
Ingredients
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
Cooking : Best Pickled Eggs in all of Ottawa
Ingredients
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)
Directions
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)
Directions
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
Cooking : Apple and Onion Dressing
Ingredients
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
Cooking : Anzac Biscuits II
Ingredients
2 1/8 cups rolled oats
5/8 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
1 teaspoon baking soda
4 teaspoons boiling water
1 1/4 cups all-purpose flour
Directions
In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
Place spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.
2 1/8 cups rolled oats
5/8 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
1 teaspoon baking soda
4 teaspoons boiling water
1 1/4 cups all-purpose flour
Directions
In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
Place spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.
Cooking : Asparagus Chicken Crepes
Ingredients
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise
Directions
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise
Directions
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
Cooking : Bratwurst and Shrimp Boil
Ingredients
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
Cooking : Baked Ziti with Turkey Meatballs
Ingredients
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Cooking : Bacon Bean Stalks
Ingredients
1 pound fresh wax or green beans
6 bacon strips
1/4 teaspoon onion powder
Directions
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees F for 10-15 minutes or until bacon is crisp.
1 pound fresh wax or green beans
6 bacon strips
1/4 teaspoon onion powder
Directions
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees F for 10-15 minutes or until bacon is crisp.
Cooking : Buffalo Chicken Stromboli
Ingredients
2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's� RedHot� Sauce
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
Directions
Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's� RedHot� Sauce
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
Directions
Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
Cooking : Apple and Spice Pork Roast
Ingredients
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Cooking : Beefy Hash Brown Bake
Ingredients
4 cups frozen shredded hash brown potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 (.75 ounce) packet dry brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 (2.8 ounce) can French-fried onions, divided
1 cup shredded Cheddar cheese, divided
Directions
In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
4 cups frozen shredded hash brown potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 (.75 ounce) packet dry brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 (2.8 ounce) can French-fried onions, divided
1 cup shredded Cheddar cheese, divided
Directions
In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
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